Ingredients

1. 1 tablespoon soy sauce
2. 1/4 teaspoon salt
3. 1/4 teaspoon sugar
4. 1 tablespoon peanut oil
5. 1 tablespoon minced garlic
6. 1 heaping teaspoon minced fresh ginger
7. About 1 teaspoon Hot Chile Paste
8. 2 European cucumbers--peeled, halved, seeded and sliced crosswise 1 inch thick

Directions

1. In a small bowl, combine the soy sauce, salt and sugar. Six minutes before serving, set a wok over high heat. When it's very hot, add the oil and swirl to coat. Add the garlic, ginger and Hot Chile Paste and stir-fry for 15 seconds. Add the cucumbers and stir-fry for 2 minutes. Pour the soy sauce mixture into the wok and stir-fry until the cucumbers are softened but still slightly crisp in the center, 2 to 3 minutes. Transfer to a plate and serve hot or at room temperature.
   
   

Notes

The Hot Chile Paste here is terrific in stir-fries, curries and pickles. To simplify the recipe, buy pre-made Chinese chile paste at Asian grocery stores and many supermarkets.

You can substitute Kirby cucumbers for the European cucumbers.